Pascal Processing is a certified tolling centre for HPP. Pascalization or High Pressure Processing (HPP) is a mild preservation technique for packaged fresh food and food products. Pascal Processing is an HPP expert. With this technique we put packaged foods under very high pressure. We use purified water and a pressure up to 6,000 bar or 87,000 psi. Pascalisation, also known as High Pressure Processing (HPP), is a mild conservation technology for extending the shelf life of your food products significantly. Your product is treated at ultra-high waterpressure, which inactivates micro-organisms. The low temperature of the treatment leads to a sustained taste, smell, appearance, texture and nutritional value. The quality of your products is close to fresh. Using the Pascalisation-technology, the shelf-life of cooled, fresh product such as fruit juices, smoothies, sauces, meat and meat products, dips, ready-to-eat meals and shellfish